KR101852175B1

KR101852175B1 - The manufacturing method for processed ark shell

Info

Publication number: KR101852175B1
Application number: KR1020150151390A
Authority: KR
Inventors: 양하늘
Original assignee: 양하늘
Priority date: 2015-10-29
Filing date: 2015-10-29
Publication date: 2018-04-26
Also published as: KR20170050179A

Abstract

The present invention relates to a process for producing a shell-shaped workpiece capable of obtaining a shell-shaped workpiece excellent in texture and flavor through the process of removing hemoglobin of the shell. The method for manufacturing a shell- A first hemoglobin removing step of neutralizing saline and removing hemoglobin; A second hemoglobin removing step of completely washing the hemoglobin component by washing with the above-mentioned hemoglobin in a first step removing water and stirring the same in cold water at 10 ° C or lower; A dipping step in which the above-mentioned hemoglobin is completely removed and the dough flesh is cooked at high temperature; A step of introducing the matured artichokes into a container; A seasoning liquid injecting step of injecting a seasoning liquid into the vessel into which the dough is injected; And a sealing step of sealing the container into which the seasoning liquid is injected.
According to the present invention, by removing hemoglobin components contained in a large amount in the arsenic, it is possible to solve the problem of meat becoming rough and intrinsic fishy when the hemoglobin component is ripened, and thus, it is possible to produce a corpuscle work product having excellent texture and flavor.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

More particularly, the present invention relates to a method for manufacturing a composite workpiece, in which a shell workpiece produced by removing hemoglobin from a shell is obtained with excellent texture and flavor.

Scapharca broughtonii (Scapharca broughtonii) is a type of shellfish widely distributed in the southern and west coasts of the northern part of the Korean peninsula.

Especially, shellfish have more protein than other shellfish, less fat, and contain taurine, which is effective for vision recovery and prevention of diabetes. Glucogen, protein, vitamins and minerals are well balanced, It is widely recognized as the best health food.

Most shellfish processing products currently on the market are processed and packaged by separating only shellfish from the shell, and most of the products are refrigerated and circulated by sealing a certain amount of shellfish and seawater in a plastic wrapper.

Conventionally, processing and packaging methods for the shellfish have been disclosed in Korean Patent No. 10-0016618 and Korean Patent No. 10-0368137.

The above-described conventional techniques are suitable for the processing of white-skinned shellfish such as barnyardgrass, but there is a problem in that texture and flavor can not be utilized in the processing of the shellfish.

Unlike other shells, shellfish contain a large amount of hemoglobin components, and when they are cooked, there is a problem that the fishy smell becomes worse or the meat quality gets worse and the texture is inhibited. In addition, there has been a problem that the storage solution becomes turbid at the time of distribution and the aesthetic appearance as a food is hindered due to red color due to the hemoglobin component.

That is, it was not suitable for machining the shells according to the above-described method.

In addition, there has been a problem that shellfish processed foods manufactured by the above-described prior art techniques require a low-temperature distribution and are difficult to handle.

Thus, due to the above-mentioned problems, there has not been attempted yet a method for manufacturing the arched workpiece.

Korean Patent No. 10-0016618 Korea Patent No. 10-0368137

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a method of manufacturing a composite workpiece, which is capable of obtaining excellent texture and flavor of a workpiece produced by removing the hemoglobin of the arched shell, .

It is another object of the present invention to provide a method of manufacturing a workpiece of the type that can be circulated at room temperature.

According to an aspect of the present invention, there is provided a method of manufacturing a workpiece according to the present invention, the method comprising: a first hemoglobin removing step of removing hemoglobin by immersing the shellfish in salt water having a salt concentration of 5% or less; A second hemoglobin removing step of completely washing the hemoglobin component by washing the first hemoglobin-removed artefrag with stirring in cold water at 10 ° C or less; A dipping step in which the above-mentioned hemoglobin is completely removed and the dough flesh is cooked at high temperature; A step of introducing the matured artichokes into a container; A seasoning liquid injecting step of injecting a seasoning liquid into the vessel into which the dough is injected; And a sealing step of sealing the container into which the seasoning liquid is injected.

In the step of injecting the seasoning liquid, the mixing ratio of the flesh and the seasoning solution is 0.9 to 1.1 parts by weight of the seasoning solution to 1 part by weight of the flesh of the flesh.

The seasoning solution contained 34.5 to 38.5 wt% of soy sauce, 11.5 to 13.5 wt% of sugar, 2.8 to 3.4 wt% of liquid fructose, 0.18 to 0.22 wt% of sodium L-glutamate, 0.48 to 0.6 wt% of ginger, 0.09 to 0.11 By weight and purified water of 46 to 50% by weight.

The ripening step is characterized in that the ripening step is a process of dipping in water at 60 to 70 ° C for 3 to 5 minutes and then dipping in water at 90 to 100 ° C for 7 to 10 minutes.

The method for manufacturing a workpiece according to the present invention has the following effects.

In the present invention, a step of removing hemoglobin is provided.

Therefore, when the hemoglobin component is ripened by removing a large amount of the hemoglobin component contained in the shell, it is possible to solve the problem that the meat quality becomes complicated and the fishy fish is intrinsic to fish, so that it is possible to produce a corpuscle product having a good texture and flavor .

In addition, since the seasoning liquid is prevented from becoming turbid due to the ripe hemoglobin component, it is possible to produce a high quality artefact product that is superior in appearance.

In addition, it has an effect of manufacturing the artefacts that can be preserved at room temperature for a long time by providing a step of kneading the shellfish through ingestion step, sealing, sterilizing after admission.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method of manufacturing a workpiece according to an embodiment of the present invention; FIG.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of a method of manufacturing a workpiece according to the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a process diagram illustrating a method of manufacturing a workpiece according to an embodiment of the present invention.

As shown in FIG. 1, the method of manufacturing a workpiece according to the present invention includes a hemoglobin removing step S110 and S120, a self-tiering step S200, a step S300, a step of injecting a seasoning liquid S400, a sealing step S500 ).

First, prepare the shellfish. The above-described arboreal flesh is used by separating and removing only the gonads from the arboreal fossils through a process of detangling and peeling. Here, the shellfish can be stored frozen and then thawed when needed and used.

Thereafter, a primary hemoglobin removing step (S110) for removing hemoglobin from the above-described fired eggs is performed. In the primary hemoglobin removing step (S110), the dipped fish is immersed in saline having a salinity of 5% or less and a water temperature of 15 ° C or less for 20 minutes or more. At this time, the hemoglobin component in the arboreal flesh is removed by dipping into the brine during the immersion of the arboreous flesh in the brine.

If the salt salinity exceeds 5% in the primary hemoglobin removal step (S110), the moisture of the arboreous flesh is excessively drained to reduce the volume of the arboreous flesh, thereby deteriorating the aesthetic appearance and increasing the quality of the meat.

Therefore, in the present invention, the salinity of the saline is adjusted to be less than 5% in the primary hemoglobin removing step (S110).

If the salt water temperature exceeds 15 캜 in the primary hemoglobin removal step (S110), there arises a problem that the hemoglobin component in the eggshell is solidified and can not escape to the outside.

In the present invention, the temperature of the saline solution is adjusted to 15 ° C or less in the step of removing the first hemoglobin (S110).

Subsequently, the second hemoglobin removing step (S120) proceeds. In the step of removing the second hemoglobin (S120), the hemoglobin is first washed and washed with cold water at 10 캜 or less for 4 to 5 minutes with stirring. At this time, the hemoglobin component remaining in the shellfish is completely removed and the muscle contracts and becomes taut during the washing of the shellfish.

If the wash water temperature exceeds 10 캜 in the second hemoglobin removal step (S120), the hemoglobin component in the flesh of the shell can not coagulate and can not escape to the outside, and the muscles of the flesh shell are relaxed to cause a problem.

Therefore, in the present invention, the temperature of the saline solution is adjusted to be below 10 ° C in the second hemoglobin removing step (S120).

And, after the above-mentioned hemoglobin of the dough flesh is completely removed, the dough flesh is cooked at a high temperature (S200). In the dipping step (S200), the dough is matured in water at 60 to 70 DEG C for 3 to 5 minutes, and then dipped in water at 90 to 100 DEG C for 7 to 10 minutes.

If the above-mentioned mackerel flesh is cooked at a high temperature of 100 ° C at a time in the mature stage (S200), the meat quality of the mackerel is disturbed, and the texture is inhibited and the shape is not maintained.

In the present invention, the matured stage (S200) is a process of matured in water at 60 to 70 ° C for 3 to 5 minutes, and then the surface of the raw mollusks is first cooked to fix the shape and then matured in water at 90 to 100 ° C for 7 to 10 minutes And the process of getting fully familiar with it.

The tentacles removal step is performed after the mashing of the dough. The tentacles are not very good cosmetics and are meaty, so they are cut and removed.

After the tentacles removal step, a cooling step is performed in which the dough is immersed in cold water at 15 DEG C or less and cooled. Here, the tentacle removing step may be performed after the cooling step.

After the removal of the tentacles and the cooling of the tarsal flesh are completed, an X-ray inspection step for passing the X-ray tester through the X-ray tester and removing the remaining closed gauges and foreign substances is performed.

Next, a dehydration step is carried out for washing the arboreous flesh that has undergone the X-ray inspection with the damper, selecting the debris, and dehydrating it.

Subsequently, a step S300 of proceeding with the step of entering the vessel into the vessel is performed by weighing the shellfish having passed through the dehydration step by using a weighted dish or the like.

The vessel containing the dough is prepared through the step S300 of passing through the degassing step. In the degassing step, the vessel containing the dough is passed through a steam tunnel at 90 to 100 ° C. for 15 to 20 minutes to remove air.

After the degassing step, the step of injecting the seasoning liquid is performed (S400). In the step of injecting the seasoning liquid (S400), the seasoning liquid is injected into the container having undergone the deaeration step.

Here, the blending ratio of the raw shellfish and the seasoning solution to be put into the vessel is 0.9 to 1.1 parts by weight of the seasoning solution per 1 part by weight of the shellfish.

If the seasoning solution is less than 0.9 part by weight with respect to 1 part by weight of the above-described raw eggshell, the seasoning solution does not sufficiently penetrate into the shellfish. If the seasoning solution is more than 1.1 parts by weight, the saltiness of the seasoned shellfish increases and the taste is deteriorated.

Accordingly, in the present invention, the mixing ratio of the shellfish and the seasoning solution put in the vessel is 1 part by weight: 0.9-1.1 parts by weight, so that the seasoning solution is appropriately permeated into the shellfish shell, so that the shellfish workpiece with excellent taste can be obtained.

Particularly, the seasoning liquid contains 34.5-38.5% by weight of soy sauce, 11.5-13.5% by weight of sugar, 2.8-3.4% by weight of liquid fructose, 0.18-0.22% by weight of monosodium glutamate, 0.48-0.6% by weight of ginger, 0.09 to 0.11% by weight of fruit extract, and 46 to 50% by weight of purified water, so that fishy spots were suppressed and salty taste and sweet taste were produced.

In particular, when the soy sauce is less than 31.5% by weight, the fish can not inhibit the fishy smell of the arboreous fish. When the total weight of the sauce is more than 38.5% by weight, the unique flavor of the arcanos is disappeared. In the present invention, the content of soy sauce is 34.5 ~ 38.5 wt%, so that the fish can be suppressed and the unique flavor of the shellfish can be felt.

Here, the seasoning liquid is prepared through a separate seasoning liquid mixing step. In the seasoning solution mixing step, it may be completed by simply mixing the seasoning composition ingredients, but heating may be further performed to improve flavor.

The container in which the seasoning liquid injecting step (S400) is completed is sealed through a sealing step (S500). At this time, the inside of the container is in a vacuum state.

Meanwhile, before the sealing step (S500), the degassing step may be performed once more.

The container having undergone the sealing step (S500) is finally subjected to a sterilization step (S600). In the sterilization step (S600), sterilization is performed by heating for 65 to 70 minutes in a sterilizing apparatus having an internal temperature of 110 to 120 ° C.

Generally, canned fish products are sterilized by heating at 110 ~ 130 ℃ for 50 ~ 70 minutes. If the sterilization temperature is more than 120 ° C or the sterilization time is more than 70 minutes in the sterilization step (S600) of the present invention, if the sterilization temperature is less than 110 ° C and the sterilization time is less than 65 minutes The taste does not suffice because the seasoning does not sufficiently penetrate the flesh of the shellfish.

Accordingly, in the present invention, sterilization is performed at a sterilization temperature of 110 to 120 ° C for 65 to 70 minutes in the sterilization step (S600), so that a processed product of the most excellent taste can be obtained.

According to the method of manufacturing the artefacts described above, since the hemoglobin component contained in the arched shell is removed, the hemoglobin component becomes ripe when the hemoglobin component is ripened, and the problem of intrinsic fishyness can be solved. There are features that can be manufactured.

It is to be understood that the invention is not limited to the disclosed embodiment, but is capable of many modifications and variations within the scope of the appended claims. It is self-evident.

Claims

A primary hemoglobin removing step of removing the hemoglobin by immersing the shellfish in salt water having a salt content of 5% or less and a water temperature of 15 ° C or less for 20 minutes or more;
A second hemoglobin removing step of completely washing the hemoglobin component by washing with the first hemoglobin-removed copepod after stirring in cold water at 10 ° C or lower for 4 to 5 minutes;
A step of dipping the arthritis which has been completely removed with hemoglobin in water at 60 to 70 ° C for 3 to 5 minutes and then matured in water at 90 to 100 ° C for 7 to 10 minutes;
A step of introducing the matured artichokes into a container;
34.5 to 38.5% by weight of soy sauce, 11.5 to 13.5% by weight of sugar, 2.8 to 3.4% by weight of liquid fructose, 0.18% by weight of sodium l-glutamate, 0.18% by weight of fructose, 0.22 wt% of ginger, 0.48 to 0.6 wt% of ginger, 0.09 to 0.11 wt% of Hovenia dulici extract, and 46 to 50 wt% of purified water.
A sealing step of sealing the container into which the seasoning liquid is injected; And
And sterilizing the container after the sealing step by heating the container in a sterilization apparatus having an internal temperature of 110 to 120 DEG C for 65 to 70 minutes to sterilize and alfalfa meat.

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